Chocolate whoopie pies with berry compote creme

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Chocolate Whoopie Pies

70 g	Cocoa powder (Main)
240 g	Plain flour
1 ½ tsp	Baking soda
¼ tsp	Salt
175 g	Brown sugar
100 g	Butter, softened
1	Egg
1 tsp	Vanilla extract
260 ml	Milk

Berry Compote Creme

50 g	Butter, softened
200 g	Cream cheese
1 cup	Icing sugar
1 tsp	Vanilla paste
½ cup	Raspberry sauce
½ cup	Boysenberries, (compote) (Main)

Directions

1. To make the chocolate whoopie pies: Set oven to 180 degC and line 3 trays with baking paper.
2. Beat sugar and butter together until pale and creamy, add the egg and beat until well combined.
3. Add half of the sifted dry ingredients, stir until just combined, and then add remaining half and mix until just combined.
4. Place mix into a piping bag with a round nozzle. Pipe mix on to baking trays, approx. 4cm in diameter; leave a 4-5cm space between each one.
5. Bake for 10 minutes, preferably swapping baking tray positions after 5 minutes.
6. Remove from oven and transfer to cooling racks.
7. To make Compote Creme:Place cream cheese into a bowl and use an electric beater to whisk until soft and smooth.
8. Add butter, vanilla and icing sugar and beat until combined.
9. Take the Compote and swirl through lightly, ensure this isn't completely mixed and has a nice swirled effect.
10. To assemble, place half of the whoopie pies flat side up on the bench.
11. Using a piping bag, pipe the Compote Creme filling to cover flat surface, leaving a 5mm edge around the rim uncovered.
12. Sandwich this with another whoopee pie. Decorate the top with icing sugar.